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Monday, November 15, 2010

Top Chef is pretty much my favorite tv show (save for Top Chef DC - it was a hugely disapointing season). As I've said in previous posts, my best friend Emilie and I love going to eat at (stalking) cheftestants restaurants, and one of our favorites is FLiP Burger Boutique, which is owned by Season 4's Richard Blais (sidenote: I am so embarrassingly excited about Top Chef All-Stars). The concept is gourmet burgers, which are awesomely creative and delicious, but the real stand-outs are the liquid Nitrogen milkshakes. They are all super-fun flavors, but my favorite is the Nutella with burnt marshmallow topping. Reee-diculously good. I have tried sips of some of the other flavors, but I always come back to the Nutella.

So when I made the sweet potato ice cream, I was inspired to add some marshmallows to the top and torch them. For one thing, I always like to torch things in the kitchen - so fun! Also, burnt marshmallow is one of the greatest things ever created. Since sweet potatoes are often paired with marshmallows, I thought it would be a great flavor for a milkshake. Annnd of course I was right. So so good. Joey, who said "blech" when I told him I was making sweet potato ice cream, even enjoyed the milkshake. I was having a little bit of a rough day when I made these, so I added a splash of bourbon, but they certainly don't neeeeed it. Overall, a super fun and festive milkshake!

In a blender, combine the ice cream, milk, bourbon, and cinnamon. Blend until smooth and thick, and divide between 2 small glasses. Add a layer of mini marshmallows on top, and using a kitchen torch, burn them and melt in spots. Allow the marshmallow topping to cool slightly, and serve.

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